Coconut Turmeric Sauce

I could literally drink this Coconut Turmeric Sauce by itself, it’s addictively delicious. Sure, I could have made a main dish meal out of this…and it actually started off that way. However, after tasting this Coconut Turmeric Sauce, (aka “yellow sauce”) it was pure joy for my tastebuds, and I decided to make it the STAR of the show!🤩 You will want to put this sauce on everything you can. It’s super easy to make and you can bottle leftovers and use a few days after when refrigerated. Makes approximately 14 ounces.

Let’s begin!

Ingredients:

Ingredients:

• 1 cup canned coconut milk (full fat)
• 1/2 cup organic chicken broth
• 1/4 cup cream of coconut
• 1 tsp Origine organic ground turmeric
• 1 tsp Thai roasted red chili paste
• 1/2 tsp minced garlic
• 1/2 tsp Chinese five spice powder
• 1/2 tsp cream of tartar

Optional Serving Suggestions:

• Pour over cooked noodles or rice
• Use as a dipping sauce for meat, vegetables, or tofu

Instructions:

Add all ingredients to a small saucepot and stir together.

Bring to a boil over medium-high heat, then stir and reduce to medium-low and simmer for an additional 7-8 minutes, stirring occasionally.Sauce will slightly thicken, but not much.

Let cool for 5 minutes, stir and then serve over food or use as dipping sauce.Pictured is tiger shrimp on sweet potato glass noodles covered in Coconut Turmeric Sauce.

This sauce is great for drizzling over rice or dipping your meats and vegetables in.